Kaguno (Foxtail millet)

                                                                   
 Kaguno:

   Kaguno is the second most commonly grown species of millet after pearl millet.In Nepal it is used as a food grain and is cultivated in high hills and mid hills mainly in the districts of the Karnali zone.

   Known as kaguno in Nepali, foxtail millet used to be common in other parts of the country as well including Kaski and Lamjung. Crops like Kaguno (foxtail millet), barley, buckwheat, beans and finger millet all grow well in mountain soil, are easily comparable to rice and wheat in terms of nutrition (see box), and have long been the staple of highland people.



Benefits of Kaguno:

# Reduce the factors of diabetes. Thus it is optimal for maintaining the sugar level in body.

# It contains antioxidant which helps to remove the acidic elements from our body.

# It regulates the cholesterol level of the body to prevent from high cholesterol.

# It regulates the digestive system to provide better digestion and cure digestion disorders.

# It helps to reduce the stomach pain.

# As it is rich in vitamin B 6 it helps in the healthy functioning of nervous system.

# It combats against heart diseases.

# It enhances the spleen function that keep spleen diseases away.


Way to cook Kaguno in easy 5 steps:

1. Wash the kaguno grains couple of time to remove impurities. 

2. In a large pot, add a liter of milk and put it over medium heat. 

3. When the milk starts to boil, add crushed cardamom, sugar, and a pinch of salt. 

4. Then add kaguno and cook it for around 15-20 minutes on low-medium heat with occasional stirring.

5. After it cooked well, serve while warm and enjoy the healthy Kaguno.